Godu Thavse Idli / Sweet cucumber idli

Recipe Type : Indian                                                                      Yield : 12 in no.s
Preparation Time : 15 mins                                                           Cooking Time : 15 mins

Ingredients :
1 and 1/2 cups semolina (dry roast for 4 mins)
1 tbsp grated coconut (optional)
1 tsp salt (to taste)
1/2 cup jaggery powder
1/4 cardamom powder
1 and 1/4 cup water
1 cup grated cucumber
1 tsp clarified butter
1 tsp grated ginger

Method :
1. In a bowl add all ingredients except clarified butter. Mix well. Keep it aside for 10 mins.

2. Grease idli moulds with clarified butter (ghee).
3. Heat idli cooker with water.
4. Fill batter into the idli moulds. Steam for 15 mins.

5. Serve hot idlis with butter or clarified butter.

Dill leaves and bottle gourd dal

Recipe Type : Indian                                                                            Yield : 4
Preparation Time : 5 mins                                                                   Cooking Time : 20 mins

Ingredients :
1 cup cooked toor dal (pigeon pea)
2 cups of chopped bottle gourd
1 cup chopped dill leaves
1 tsp chilly powder
salt
1 tbsp clarified butter
1/2 tsp mustard seeds
6 curry leaves
coriander leaves
1 and 1/2 cups water
1/2 tsp asafoetida
1 tsp chopped ginger
1 tomato

Method :
1. Heat a pan. Add clarified butter. Put mustard seeds and curry leaves.
2. Pour water. Add bottle gourd, tomato, dill leaves, chilly powder, asafoetida, salt, and ginger. Cook for 20 mins.
3. Pour cooked dal. Mash dal and vegetables. Cook for 6 more mins.

Eggplant tawa fry

Recipe Type : Indian                                                                                  Yield : 10 
Preparation Time : 10 mins                                                                        Cooking Time : 7 mins

Ingredients :
10 eggplant slices
1 1/4 tsp chilly powder
1/2 tsp turmeric powder
2 tsp ginger-garlic paste
salt
2 tbsp rice flour
1/2 cup semolina
water
3/4 tsp coriander powder
1/4 tsp asafoetida
3/4 tsp cumin powder
2 tbsp coconut oil

Method :
1. In a bowl add salt, 1tsp of chilly powder, coriander powder, cumin powder, asafoetida, ginger-garlic paste and rice flour. Add 2 tbsp of water. Mix well.
2. Put the eggplant slices into the bowl. Mix well. Keep this bowl aside for 5 mins.
3. In a plate add semolina, pinch of salt and 1/4 tsp of chilly powder.
4. Press either sides of the eggplant slices in the semolina mixture.
5. Heat a nonstick pan. Sprinkle 2 tsp of oil and place eggplant slices on top.

6. Cover pan with a lid. Fry on both sides (4 mins each side). If required sprinkle little water. 

Godu Appo/ wheat flour sweet appo

Recipe Type : Indian                                                         Yield : 18 in no.s
Preparation Time : 7 mins                                                Cooking Time : 5 mins

Ingredients :
1 cup wheat flour
1/2 cup jaggery powder
1 big banana (mashed)
1/2 cup water
1/4 tsp cardamom powder
1/4 tsp baking soda
2 tbsp clarified butter
1/4 tsp salt

Method :
1. In a bowl add wheat flour, jaggery powder, salt, and cardamom powder. Mix well.
2. Now pour water and add mashed banana. Mix well.
3. Finally add baking soda. Mix well.
4. Heat mould pan (appo pan). Put little clarified butter in each mould.
5. Pour batter in each mould. Cook on a low flame till it forms light brown color. Cook on both sides.

Radish leaves-Onion Spicy Pancakes / Radish leaves Sanna Polo

Recipe Type: Indian                                                                         Yield: 7 in no.
Preparation Time: 10 mins                                                              Cooking Time: 7 mins

Ingredients:
1/2 cup grated coconut
8 dry fried byadagi chilies
1 tsp asafoetida
1 onion
1 and half cup of finely chopped radish leaves
1/2 tamarind paste
1/2 cup soaked white rice (1h soaked)
 salt
1 tbsp coconut oil
1/4 cup of water

Method:
1. Grind soaked white rice, Byadagi chilies, tamarind paste, grated coconut, asafoetida, and salt. Make a fine paste.
2. Put the ground masala in a bowl. Add chopped onion, finely chopped radish leaves and water. Mix well.
3. Heat a pan. Pour little oil. Pour one laddle of batter. Cook dosa on both sides.

Mushrooms Stir Fry

Recipe Type : Indian                                                                              Yield : 4
Preparation Time : 10 mins                                                                   Cooking Time : 15 mins

Ingredients :
200g mushrooms (sliced)
100g oyster enoki mushrooms
5 basil leaves
1 tbsp chilli sauce
2 tsp soya sauce
2 garlic cloves
1/4 tsp crushed red pepper
salt
2 tbsp oil
2 spring onions

Method :
1. Heat a nonstick pan. Add oil.
2. Put chopped garlic cloves. Fry until golden.
3. Now add sliced mushrooms, crushed red pepper, salt, soya sauce, chopped basil, and chilly sauce. Cover pan with a lid. Allow to cook (don't add water).
4. Garnish with chopped spring onions.

White Peas Stir Fry / Vatana Usli

Recipe Type : Indian                        Soaking Time : 7 hrs          Yield : 2
Preparation Time : 5 mins                                                            Cooking Time : 20 mins 

Ingredients :
1 cup white peas/Vatana  (soak for 7 hrs)
2 tbsp grated coconut
salt
1/2 tsp chilly powder
1 tsp cumin seeds
1/4 tsp asafoetida
coriander leaves
1 tbsp coconut oil
1 tsp mustard seeds
6 curry leaves
water
1/2 tsp sugar

Method :
1. Pressure cook white peas along with salt (to taste) and water (for 1-2 whistles).
2. Heat a pan. Add oil. Put mustard seeds, curry leaves, cumin seeds and asafoetida for tempering.
3. Now put cooked white peas, grated coconut, sugar, chilly powder and turmeric powder. If required little salt. Mix well. Cook for 3 mins.
4. Garnish with coriander leaves.

Cucumber Idli / Thavse Idli

Recipe Type : Indian                                                                      Yield : 12 in nos.
Preparation Time : 15 mins                                                           Cooking Time : 15 mins

Ingredients :
1 and 1/2 cups semolina (dry roast for 4 mins)
1 tbsp grated coconut (optional)
1 tsp salt (to taste)
1 and 1/2 cup water
1 cup grated cucumber
1 tsp clarified butter
1 tsp grated ginger
1 grated green chilly

Method :
1. In a bowl add all ingredients except clarified butter. Mix well. Keep it aside for 10 mins.

2. Grease idli moulds with clarified butter (ghee).
3. Heat idli cooker with water.
4. Fill batter into the idli moulds. Steam for 15 mins.

5. Serve hot idlis with butter or clarified butter.

Squash flower fritters

Recipe Type: Indian                                                                            Yield: 4
Preparation Time: 10 mins                                                                 Cooking Time: 2 to 3 mins

Ingredients:
10 squash flowers
1/2 tsp of chilly powder
1/2 cup of chickpea flour (besan)
1/2 tsp of asafoetida
1/4 salt
water
1/4 turmeric powder
1/2 tsp of cumin seeds
1 cup of oil
1/4 tsp of carom (ajwain) seeds (optional)

Method:
1. In a bowl add chickpea flour, salt, asafoetida, chilly powder, carom seeds (optional), cumin seeds and water. Mix well. Make thin batter.

2. Now dip squash flowers in the chickpea batter.

3. Heat oil in a sauce pan. Deep fry the squash flowers on both sides. It will take 2 mins to cook.

4. Serve hot squash flower fritters with chutney or tomato sauce.

Onion-Paneer Paratha

Recipe Type: Indian                                                                         Yield: 6 in nos.
Preparation Time: 20 mins                                                              Cook time: 3 mins each

Ingredients:
For chapati (bread) dough:
2 cups of Wheat Flour
3/4 cup of Water
1 tsp salt

For stuffing:
200g of paneer
1 tsp of salt
2 tsp of chilly powder
1/4 tsp of asafoetida
1/2 tsp of garam masala
1/2 tsp of turmeric powder
2 tbsp of butter
coriander leaves (optional)
1 onion

Method:
Preparation of bread dough:
1. Prepare chapati dough by mixing following ingredients: wheat flour, salt, water,  and 2 drops of oil.
2. Mix well and make a soft dough.
3. Pinch out a nice big ball out of the dough. Make a round shape.

Preparation for the stuffing:
1. In a bowl add grated paneer, salt, chilly powder, turmeric powder, garam masala, chopped onion and chopped coriander leaves. Mix well.

2. Divide the filling into lemon-sized balls.

Preparation for Bread (paratha):

1. With help of rolling pin flatten the dough into a small (thick) round shape.
2. Fill the stuffing.

3. Close the opening at the top.

4. Roll out to a 5" roundel.

5. Fry it in a pan. Add 1/4 tsp of butter while frying, cover it with a lid.

6. Serve hot with curd and pudina chutney.

Garlic-Coriander Dry Chutney

Recipe Type : Indian                                                                   Preparation Time : 5 mins

Ingredients:
4 garlic cloves
2 tsp coriander seeds
3/4 cup grated coconut
4 Kashmiri dry chilies
salt
1/4 tsp tamarind pate


Method :
In a blender jar add all ingredients. Grind coarsely.
Enjoy with rice or pancakes.

Rice flour dry pancakes / Akki Roti

Recipe Type : Indian                                                                   Yield : 7 in nos.
Preparation Time : 10 mins                                                        Cooking Time : 3 mins each


Ingredients :
1 cup rice flour
1/2 cup cooked rice
1/4 cup grated carrot
2 green chilies
salt
2 tbsp coriander leaves
1/2 cup chopped onion
1/4 cup water
2 tbsp coconut oil


Method :
1. In a bowl add all ingredients, except oil. Mix well to form soft dough.
2. Divide the dough into 7-8 dough balls.
3. Apply oil to butter paper and press each dough ball separately to flatten them into round shapes.

4. Heat a tawa / griddle. Sprinkle little oil.
5. Put the flattened dough on tawa. Cook on both sides.

6. Serve with chutney or spicy curry.

Bread-rice pancakes

Recipe Type : Indian                                                                          Yield : 12 in nos.
Preparation Time : 6 mins                                                                 Cooking Time : 2 mins each

Ingredients :
1 cup white rice (soaked for 3 hrs)
1/2 cup cooked white rice
2 bread slices
1 carrot
water
salt
oil

Method :
1. In a blender jar add cooked rice, salt, carrot, rice, water, and bread pieces. Grind to make a fine paste.
2. Heat a pan. Sprinkle oil.
3. Pour one ladle of batter. Spread little. Cook on both sides.
4. Serve with curry or chutney.

Note: Fermentation is not required. 

Scrambled cottage cheese / Paneer Bhurji

Recipe Type : Indian                                                                       Yield : 6
Preparation Time : 5 mins                                                              Cooking Time : 15 mins

Ingredients :
200g paneer / cottage cheese
1 tsp chilly powder
1/2 tsp turmeric powder
2 onions
2 tomatoes
2 green chilies
coriander leaves
salt

Method :
1. Heat a pan. Add chopped onions. Fry till onion translucent.
2. Put copped tomato. Fry for 2 mins.
3. Add salt, chilly powder, turmeric powder and chopped green chilies.
4. Now add crushed paneer. Mix well. Cook for 4 mins.
5. Garnish with coriander leaves.

Cumin flavored Appo / Pejje Appo

Recipe Type : Indian                Yield : 28 in no.s          Cooking Time : 3 mins 
Preparation Time : 10 mins      Soaking time : 4 hrs     Fermentation Time : 6 hrs

Ingredients:
1 cup white rice
1/2 cup black lentils (urad dal)
2 tsp cumin seeds
1 tsp salt (to taste)
water (as required)
1/2 cup semolina
oil

Method :
1. Soak rice and urad dal in two separate bowls for 4hrs.
2. Grind soaked rice with some water.
3.  Now grind urad dal and cumin seeds using water (use little water )
4. In a bowl add all ground batter. Add salt and semolina. Mix well. Keep it for fermentation for 6 hours.
5. Batter should be of medium consistency.
6. Heat appo pan. Add oil. Pour batter into the mould and cook on both sides.

7. Serve with chutney or curry. 

Soft rice Pancakes / Dosa

Recipe Type : Indian                                                                          Yield : 11 in nos.
Preparation Time : 10 mins                                                               Cooking Time : 2 mins each

Ingredients :
1 cup white rice
1 cup cooked white rice
1 tbsp grated coconut
salt
water
oil

Method :
1. In a bowl add white rice. Soak for 3 hrs.
2. In a blender add soaked rice, grated coconut, salt and some water. Grind to form a paste.
3. Now add cooked white rice to the blended paste. Grind it again.
4. Prepare a medium consistency batter.
5. Heat a griddle. Sprinkle little oil.
6. Pour one ladle of batter. Spread it. Cook on both sides.
7. Serve with curry or chutney.

Note: No fermentation is required. 

Cumin flavored Pancakes / Pejje Polo

Recipe Type : Indian                Yield : 16 in no.s           Cooking Time : 2 mins each 
Preparation Time : 10 mins      Soaking time : 4 hrs     Fermentation Time : 6 hrs

Ingredients:
1 cup white rice
1/2 cup black lentils (urad dal)
2 tsp cumin seeds
1 tsp salt (to taste)
water (as required)
oil

Method :
1. Soak rice and urad dal in 2 separate bowls for 4hrs.
2. Grind soaked rice with some water.
3. Now grind urad dal and cumin seeds using water (use little water )
4. In a bowl add all ground batter. Add salt. Mix well. Keep it for fermentation for 6 hours.
5. Batter should be of medium consistency.
6. Heat a griddle. Pour one ladle of batter. Spread batter. Sprinkle little oil. Allow to cook.

6. Serve with curry or chutney.

Thai Vegetable Stir-fry

Recipe Type : Thai                                                                         Yield : 2
Preparation Time : 5 mins                                                             Cooking Time : 15 mins

Ingredients:
5 baby corns
6 broccoli florets
6 eggplant chopped
7 snow peas
2 baby zucchini
1 tsp crushed red pepper
1/2  tsp salt
4 basil leaves
1/2 tsp sesame seeds
1/2 tsp jaggery powder
2 garlic chopped
1 tbsp water
1 tbsp oil

Method :
1. Heat a pan. Add oil and chopped garlic pieces. Fry for 1 minute.
2. Now add all vegetables and water. Cover pan with a lid. Cook on a low flame for 4 mins.
3. Put salt, sesame seeds, red crushed pepper and jaggery. 

Paneer Pulav

Recipe Type : Indian                                                                 Yield : 4
Preparation Time : 20 mins                                                      Cooking Time : 20 mins

Ingredients:
1 cup basmati rice (soak rice for 15 mins)
1 tomato
7 mint leaves
salt
1/2 tsp chilly powder
1/4 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp turmeric powder
2 tbsp clarified butter (ghee)
coriander leaves
2 big cardamoms
1 tsp cumin seeds
2 bay leaves
1 bell pepper
2 cups water

Paneer marination:
100g of paneer cubes
1 tsp milk
1/2 tsp chilly powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1 tbsp dried fenugreek leaves (kasuri methi)
1 tsp lime juice
Pinch of asafoetida
salt

Put all ingredients in a bowl. Mix well. Keep aside for 15 mins.

Method :
1. Heat a pan. Pour clarified butter. Put cumin seeds, bay leaves and big cardamom.
2. Put chopped tomato. Fry for 2 mins.
3. Now add chopped bell pepper, saute for 2 mins.
4. Sprinkle salt, cumin powder, coriander powder, chilly powder and turmeric powder. Fry for few seconds.

5. Now add marinated paneer.
6. Put soaked rice. Fry for few seconds.

7. Pour 2 cups of water. Bring to boil.

8. Once rice cooked, garnish it with coriander leaves and mint leaves.
9. Serve with raita.

Paratha with leftover tawa pulav as filling

Recipe Type : Indian                                                                    Yield : 10
Preparation Time : 5 mins                                                           Cooking Time : 3 mins each

Ingredients :
2 cups of wheat flour
3/4 cup water
2 tsp salt
leftover tawa pulav
2 tbsp oil or butter

Outer cover:
1. In a bowl add wheat flour, 1 tsp salt, 2 tsp oil and water. Mix well.
2. Form a soft dough. Keep it aside for 10 mins.
3. Make 10 balls from the dough.

Preparation for Bread (paratha):
1. Using a rolling pin flatten a dough ball into a small (thick) round shape.
2. Fill the stuffing.

3. Close the opening at the top.

4. Roll out to a 5" roundel.

Another method :
Using rolling pin flatten a dough ball into a round shape.
Spread the stuffing.

Cover with another flatten bread (flatten dough). Seal (close) the outer layer by gently pressing it's outer layer.

Gently roll out dough for required thickness.

5. Fry it in a pan. Add 1/4 tsp of butter while frying. Cover the pan with a lid. Cook on both sides.

6. Follow the same procedure for other dough balls.

7. Serve hot with curd, tomato sauce and pudina chutney.